Slow Baked Atlantic Salmon with Tabouli from Flour Too

Ingredients

• For the Tabouli:
• 1 cup (200 grams) bulgur wheat, fine grind or no. 1 grind
• 1 to 1 1/2 cups (240 to 360 ml) boiling water
• 6 radishes, trimmed and quartered lengthwise
• 2 Persian cucumbers or 1/2 English cucumber, thinly sliced crosswise
• 1 cup (170 grams) halved cherry tomatoes
• 3 tablespoons minced red onion
• 1/4 cup (15 grams) julienned fresh mint leaves
• 1/4 cup (15 grams) julienned fresh flat-leaf parsley
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon plus 2 teaspoons freshly squeezed lemon juice
• 1/2 teaspoon grated lemon zest
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• For the Salmon:
• 4 tablespoons (60 ml) extra-virgin olive oil
• 1 1/2 pounds (680 grams) salmon fillet with skin intact, cut into 4 equal pieces
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 lemon

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